Spicy Rice with white wine California Sauvignon Blanc

ASSEMBLE THESE SUPPLIES:

2 tablespoons pine nuts

2 tablespoons vegetable oil

1 clove garlic, minced

Medium-size yellow onion, minced

1 cup long-grain white rice

2 cups chicken stock

1 teaspoon turmeric

1 teaspoon ground coriander

Salt and freshly ground pepper

1 tablespoon finely chopped parsley

STEPS IN PREPARATION:

In small heavy-gauge skillet, toast pine nuts over me­dium-high heat about 2 minutes, shaking skillet from time to time to keep pine nuts from scorching. In medium-size saucepan, heat oil over medium-high heat. Add garlic and onion, and sauté, stirring frequently, until translucent, 3 to 4 minutes. Lower heat to medium, add rice, and cook, stirring, another 2 minutes. Add stock, pine nuts, turmeric, and coriander, and stir until blended. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 18 minutes. Add salt and pepper to taste. With fork, fluff rice.